Strawberry Hand Pies (Print Version)
# Ingredients:
→ Crust
01 -
2 1/2 cups all-purpose flour
02 -
2 teaspoons granulated sugar
03 -
1 teaspoon salt
04 -
1 cup very cold unsalted butter, cut into cubes
05 -
1/2 to 2/3 cup very cold water
→ Strawberries
06 -
3 3/4 cups strawberries (about 1.5 pounds), hulled and sliced
07 -
1/3 cup granulated sugar
08 -
1 1/2 tablespoons cornstarch
09 -
1 1/2 teaspoons pure vanilla extract
10 -
3/4 teaspoon orange zest
11 -
1/2 teaspoon salt
→ Assembly
12 -
1 large egg
13 -
2 tablespoons water
→ Strawberry Powdered Sugar
14 -
1 1/2 cups freeze-dried strawberries
15 -
3/4 cup powdered sugar
# Instructions:
01 -
In a medium-sized bowl, whisk together flour, sugar, and salt. Add butter cubes and use a pastry cutter to blend until the mixture resembles crumbs. Gradually pour in cold water, starting with 1/2 cup, and knead until a dough forms. Divide into 3 or 4 balls, wrap with plastic, and refrigerate for 30-45 minutes.
02 -
In a small pot, combine strawberries, sugar, and cornstarch. Heat over medium, stirring constantly, and bring to a boil for 15 seconds. Remove from heat and mix in vanilla extract, orange zest, and salt. Cool to room temperature.
03 -
Preheat the oven to 375°F (190°C). Whisk together egg and water. Dust a clean surface with flour, roll out the chilled dough to 1/4-inch thickness, and cut into 3-inch circles. Place 3/4 to 1 1/2 tablespoons of strawberry filling on one-half of each circle. Brush egg wash on the edges, fold and seal the pies with a fork. Cut slits on top and refrigerate for 20-25 minutes.
04 -
Brush chilled pies with egg wash and bake for 30-35 minutes, or until golden brown. For thicker dough, extend baking to about 40 minutes. Cool to room temperature or serve slightly warm.
05 -
In a food processor, grind freeze-dried strawberries and powdered sugar into a fine powder. Sprinkle over cooled pies and serve.